A fine Southern-style recipe from the Cake Doctor cookbook.

Ingredients (Cake):
1 18.25 ounce white cake mix
4 tbsp unsweetened cocoa powder
8 tbsp (1 stick) butter or margarine, melted
1 cup of cola
1/2 cup buttermilk
2 large eggs
1 tsp vanilla extract
1 1/2 cup miniature marshmallows

Ingredients (Frosting):
8 tbsp (1 stick) butter or margarine
4 tbsp unsweetened cocoa powder
1/3 cup cola
3 cups confectioner's sugar
1/2 cup chopped pecans or walnuts (I used walnuts)

Make the Cake:

1. Preheat oven to 350 degrees F.
2. Lightly mist a 9x13 baking pan with vegetable oil spray
3. Throw everything except the marshmallows into a bowl and attack it with the mixer on low for 2 minutes. Scrape down the sides of the bowl and go at it again, on medium, 2 more minutes.
4. Fold in the marshmallows.
5. Bake 40-42 minutes or until the sides start to pull away from the sides of the pan and the surface springs back when you lightly press a finger against it. Take out of the oven.

Make the Frosting (while the cake's baking):

1. Melt the butter in a saucepan. When it's melted, add the cocoa and cola, and stir constantly until it just starts to boil.
2. When it just starts to boil, take it off the heat, add the sugar and stir until it's glossy and thick, then stir in the nuts.
3. Pour out on the cake and smooth it around with a spatula.